INSPECTION REPORT Health Protection BCUD-APVPVB

PREMISES NAME Price Pro - Bakery		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE August 3, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE August 11, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found large bin of garlic margarine left at room temperature. Staff said product is turned over weekly. Corrective Action(s): Do not temperature abuse garlic mixed products due to botulism risk. 2 hour maximum "danger zone" time. Voluntarily discarded at time of inspection. You may bring out small quantities to soften, then use, then discard. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quat dispenser not dispensing 200ppm sanitizer. Staff unaware equipment not working as no testing is occurring. Corrective Action(s): Implement daily testing. Repair dispenser. Use another dispenser while repair occurs. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Dozens of spray bottles found on site - some mislabeled, some not labeled, some filled with the wrong chemical. In addition, some sanitizer spray bottles filled with water as dispenser in bakery broken but still in use. Corrective Action(s): Collect all spray bottles in each and every department. Remove what isn't needed. Accurately label and fill all bottles needed for that department. Implement a daily sanitizer check at each dispenser. Send an updated Sanitation Plan to your EHO with a comprehensive list of all chemicals used, how they're used, and what they're used on. Deadline 1 week. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 3C Walk in freezer -14C Temperature logs well maintained for refrigeration systems High temp ware washer reached 76C internally. ***As noted above, implement daily checks for your sanitizer dispenser and high temperature ware washer. You may use a hot holding, waterproof thermometer or thermolabel strips General sanitation of facility good No evidence of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-APVPVB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 08/11/2017 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Partial 08/11/2017 Time Spent: Specific comments: Spot checked margarine and baking items - no concerns Some products lack nutritional label - example Marguerite Sweet dusting powder (contains hydrogenated palm oil)
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment